Spaghetti Meatballs

For meatballs:

250g minced meat
1 egg
1 slice of bread, shredded into small pieces (just by using your fingers)
salt to taste
garlic salt
1 tspn dried parsley
a sprinkle of black pepper
¼ tsp cumin seed, pounded (jintan putih)
A large jar of your favourite spaghetti sauce. (I use a 750g jar)
½ bombay onion
Salt to taste

Mix all meatball ingredients well and leave for a while in the fridge so that it will be easier for you to shape them into small size balls. Heat up your pot and add some olive oil to fry your onions for a bit before adding the sauce. Once it reaches boiling point, reduce the heat and let it simmer while you prepare the meatballs. In order to shape the meat into balls, take a handful of the meat mixture in your hand and squeeze so that the meat comes out in between your thumb and forefinger. Use a teaspoon to scoop and shape the meat mixture into small sized meatballs and drop them into a bowl (I normally make them just a little bigger than the fish balls back home). Once they are all ready, drop them slowly into the pot and increase heat for a while, slowly stirring initially so that the balls will not break or crumble. Again, reduce the heat once the sauce has reached boiling point and simmer for a while (25 to 30 minutes, I think), stirring once in a while. Add salt to taste.

Tip: Don’t forget to add some olive oil in your boiling water when cooking your spaghetti. Once cooked in the time as instructed on packet, drain and run cold water through it for a few seconds before melting a few dollops of butter on the still hot and steaming spaghetti. I just think it taste better this way. Try it!

p/s: read comments on this recipe for more tips!